Mmmmmmm…chocolate. Is there anything as delicious as chocolate?
A while ago, I saw this low carb Thin Mints recipe from one of my favourite low carb bloggers All Day I Dream About Food.
Now, I’m Australian and our Girl Guide biscuits are very different to the US varieties, so I’ve never had a Thin Mint. That didn’t stop me from getting excited, because who doesn’t love the combination of chocolate and mint?
At the time, I didn’t have any peppermint flavourings, so I put it aside for another day.
As luck would have it, a friend of mine introduced me to Doterra and their incredible food grade essential oils range. Among the oils that I purchased was Peppermint and Wild Orange. This of course sent my food-brain into overdrive – what about orange and chocolate!?
So, after slightly adapting the recipe, I halved the melted chocolate and added just two drops of Peppermint and two of Wild Orange oil to them.
(NOTE: Please make sure that the oils you use are food grade. Standard essential oils are NOT suitable for ingesting and will make you very ill. I bought mine here)
Oh. My. Sweet. Lordy!
They are sooooo good! The purity of the flavourings is mind-blowing. If you use flavourings in your cooking, I highly recommend trying these.
The stars look pretty damn festive, don’t they? Should I confess that I couldn’t find my round biscuit cutter? Why not, I’m amongst friends here.
Anyway, these are a great snack and would also be a perfect hostess gift.
You know the drill; try them. Let me know
1 3/4 cups almond flour
1/3 cup dutch processed cocoa powder or cacao powder
1/8 cup powdered sweetener (I like to use the Sugarless brand)
1 tsp baking powder
1/4 tsp salt
1 large egg, slightly beaten
2 tbsp butter, melted
1/2 tsp vanilla extract
1/4 tsp liquid stevia
1 tbsp coconut oil (I used the flavourless cooking variety, so as to not interfere with my flavours)
175g sugar-free dark chocolate OR 90% Lindt chocolate
Doterra Peppermint essential oil
Doterra Wild Orange essential oil
Preheat the oven to 150C and line two baking sheets with baking paper.
In a large bowl, combine almond flour, cocoa powder, sweetener, baking powder and salt. Add in egg, butter, vanilla and stevia and stir well until dough comes together.
Roll out dough between two pieces of baking paper to desired thickness (I rolled mine to about 5mm thick).
Using a biscuit cutter, cut out circles of dough and lift gently. Place biscuits on prepared baking sheet. Gather up scraps of dough and re-roll until too little is left to roll out.
I got about 50 biscuits out of my batch.
Bake biscuits until firm to the touch, about 30 minutes. Remove and let cool (they will continue to crisp up as they cool).
Place a heat-proof bowl over a pot of gently simmering water, not allowing the bowl to touch the water. Melt coconut oil and chocolate together in the bowl, stirring until smooth.
Remove from heat and stir in your choice of essential oil. I would suggest adding these oils one drop at a time, mixing well and sampling until you reach your desired strength. It is VERY easy to overdo it, so be careful.
Dip biscuits into chocolate, using two forks to turn over and fully coat cookie. Gently pass chocolate-coated biscuit back and forth between forks to remove excess chocolate, then place on baking paper to cool and set.
I grated some of my favourite sugarfree chocolate on top of the orange flavoured ones to set them apart from the mint.